Mutton Chop
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the steaks;
- pepper and salt them.
- Broil them lightly on both sides;
- take them off the gridiron, lay them on a spider.
- Slice up one large onion and stew until it becomes tender;
- put a layer between each chop and stew until they become tender.
- Take out the steaks, cover them closely or tilt the gravy to the side of the vessel, till it is brown;
- stir in a lump of butter.--Mrs.
- A.
- P.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Cutting board
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Wooden spoon
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Slotted spoon